Salted Caramel Peanut Granola |
Author: Annelina Waller
Prep time: 7 mins
Cook time: 11 mins
Total time: 18 mins
- 150 g rolled oats (gluten-free)
- 20 g quinoa, puffed
- 30 g salted peanuts
- 160 g juicy dates or date paste (depending on blender)
- 130 g ültje pure peanut butter (approx. 7 gr. TL)
- 1 pinch of salt
- Preheat the oven to 175 ° C top and bottom heat.
- Puree the dates, peanut butter and a pinch of salt in a blender.
- Depending on the mixing power, the dates remain in pieces. But this is no problem at all and tastes great.
- Mix the dry ingredients in a bowl.
- Add the mixed date and peanut cream and combine well.
- Spread the granola evenly on a baking tray.
- Bake in the preheated oven for about 10 minutes.
- After 8 minutes check and mix the granola again with a baking spoon.
- Remove the granola from the oven, take it off the tray and let it cool down until it hardens.
- The granola can be stored in an airtight glass for up to 2 weeks.
The granola can turn brown suddenly and then black very quickly. You can trust your nose here
Recipe by Annelina Waller at https://annelinawaller.com/salted-caramel-peanut-granola/
3.5.3208